I first encounter it in Koh Sa Mui - Thailand. This can be served as an appetizer or accompaniment to any main dish. Made of any white fish fillet, kaffir leave, longbeans, and Thai Red Curry Paste. Simple and delicious. You can use any white fish fillets, such as mackerel, code or even dory. It will be more great with cucumber relish or dipping sauce.

This entry was stranded for almost 4 days. I got all ready except the time to sit down and write the recipe. It was my weekend lunch. I only cook lunch during the weekend, then again depending on the quorum that I had. If my son and eldest daughter came home for the weekend holidays then only I am excited to cook...well they finished up everything I cooked. Last weekend my son brought his friends home, that gave me the reason to really...really cook..I cooked Thai menu for lunch. I made Seafood Tom Yam, Thai Papaya Salad, Tod Nam Pla aka Thai Fish Cake, a simple Omelette and for dessert Thai Jackfruits Sago In Coconut Milk. So let's take a look at the recipe for Som Tum aka Thai Green Papaya Salad first followed by other recipes. The Tom Yam recipe I used the basic recipe with crabs, fish, clams, shrimps and squid. You can refer the recipe in my earlier post. These were typical Thai menu found in any Thai restuarant. Just love Thai food!!!!

SOM TUM AKA THAI GREEN PAPAYA SALAD

Spicy Green Papaya Salad (som tum or som tam) is a popular dish from North Eastern Thailand and is often served with barbecue or grilled chicken and sticky rice. Green Papaya Salad is a mainstay of Thailand's hawker fare (marketplace food).

*Note that you need quite a lot of sweetness for this salad in order to balance out the sharpness of the papaya and the lime juice. The dressing should taste sweet with tones of spicy, sour, and salty. *Fish sauce, shrimp paste, ground bean sauce and vegetarian stir-fry sauce are all available by the bottle/jar at Asian food stores. *Ground bean sauce is a salty, dark brown sauce made from soy beans.

Monday, June 27, 2011

A great recipe tailored specifically for Murtabak Lover that find it hussle to make the original murtabak skin. This recipe contains crackers and beef fillings which ensures the originality of murtabak.

An incredibly simple to make and a glorious savory dish that will win over even picky eaters!. Perfect for breakfast and hi-tea.

So many things to love: it is tasty, it can be made within a few minutes and it has the most amazing the real murtabak flavor !!!!!

Saturday, June 25, 2011

For fans of pandan and kaya it is hard to resist putting them into anything and everything you bake . So why not try this. Recipe adapted from happyflour.blogspot.com with a little tweak here and there. I'm inspired with the chocolate molten cake by Gordon Ramsey in one of the cooking magazine, got the idea from there and transform this into this pandan muffins.

The muffin is a moist, tender that is a cross between a cake and a muffin in texture. It has a tight, but tender, crumb and is made with milk and vegetable oil powder that makes it very moist. I used store bought pandan kaya as the fillings. garnish the top with dessicated coconut.

12. Insert kaya in a pipping bag and pipe the kaya on top of the first layer mixture. Then sppon again another sppon of the mixture. Make sure you keep mixture at 80%/ Masukkan kaya dalam pipping bag dan pancitkan sedikit kedalam acuan muffin tadi. Sudukan lagi separuh adunan untuk menutupi kaya tadi.

GOOD MORNING MALAYSIA and ASALAMUALAIKUM all. Congee for breakfast, that's what we just had this morning. I can said that it was one of my favorite. This soupy rice mixture is made either plain and served with a variety of salty, pickled and stir-fried dishes; or chicken, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, scallions and cilantro.

Popular by the Teo Chew this congee sometime are called as Teo Chew Porridge. For this recipe I added the shrimp separately instead of dumping everything in. I cooked the porridge first and in a separate pot I saute garlic till brown added the shrimps, seasoning and lastly added the porridge. I did this way to have a better taste of the saute garlic.

The usual condiments to this shrim Porridge are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice porridge.

My children love the porridge with salted eggs and fried anchovies, so to my family it is a MUST HAVE porridge condiments. I prepared that !!!!. By the way, if you prefer to have a smooth consistency, you need to soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and reboil whilst stirring. You should get really smooth porridge then.

This is my recipe for Shrimp Porridge.

Ingredients

1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)

200 gm medium size shrimps

3 cm ginger (julienned – slice as thinly as you can)

chopped spring onions

5 cloves garlic- chopped

1.5 litres chicken stock or water

Seasoning

1 1/2 teaspoons salt or to taste

2 teaspoons light soya sauce

White pepper powder to taste

A few drops of sesame oil per serving bowl

PREPARATION

Place rice in pot. Add water and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.

Apam Beras aka Rice Cake is another Malaysia favorite delicacy. Popular among the Malay and Chinese. In fact this kuih is also popular among the South East Asian, each country has their own version of rice cake. In Malaysia itself we have a few variations. The kuih used steaming method and the mixture has to be fermented for a while, as short as one hour and as longer to overnight. The highlight of this kuih is that it has to blossom and crack on the surface. To the Chinese this signified prosperity.

There are few ingredients used to make the kuih blossom well, some used Tapai - fermented rice, some used ENO and some used double action baking powder. However the the original rice cake call for tapai - fermented rice. You can either make your own tapai or get a store bought tapai from the Malay Cake stall. For this recipe I used the store bought tapai. I divided the the batter into two, one I added ENO - the blue color ENO and the other one I made it plain. I just wanted to see the differences. So here's the verdict of my experiment:-

Wednesday, June 22, 2011

Kuih cara berlauk is a popular Malay delicacy especially in functions and serve best for breakfast and tea. There are two version of this kuih, the sweet and the savory. This recipe is a savory version using beef/chicken as the fillings.

This kuih used special pan cook over the stove. The preparation of the kuih is similar as preparing pancake batter.

Tuesday, June 21, 2011

Adapted from bakingbites.com, yields 12 cupcakes. Suitable as goodies bag item for kid's birthday party. Confetti cakes get their name from the confetti-like splashes of color throughout. These splashes are produced by stirring rainbow sprinkles into the batter. The sugary jimmies melt as the cake bakes, leaving behind color and no trace of what was once a sprinkle.

For these cupcakes, I used a classic white cake recipe. from bakingbites.com. The resulting cupcakes have the familiar flavor of vanilla and a hint of almond, as well as a clean white interior that sets off the colors of the sprinkles.

I do not use any icing or frosting, instead I sprinkles the rainbow sprinkles and top with cherry. You can use your creativity to decorate the cake if this was meant for functions or special occasion. I made my simple for a weekend tea. I love the texture of the cake, quite moist and soft.

In a measuring cup, whisk together milk, egg whites and extracts. Set aside

In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.

Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.

Remove from pan and cool completely on a wire cooling rack before frosting.

It's 10:45 am, Tuesday 21st June 2011, it's still morning and GOOD MORNING MALAYSIA....well, I got to run this fast since I have a lot of catch up to do. Today for breakfast we had Meatballs in Tomato Sauce with Toasted Baguette - the children's favorite. I normally prepared the spaghetti sauce every time I have to leave the children on their own. They managed it themselves heated up the sauce and ate it with either spaghetti or bread. This morning since I have to rush a few things outside, I toasted the baguette with butter and garlic spread, heated up the spaghetti sauce and there goes our berakfast today, simple, easy and delicious. For recipe please refer to my previous entry on Meatballs Spaghetti- Have a nice day and ENJOY.

Laksa is an all time favorite dish among Malaysian and South East Asian. In Malaysia almost every states have their own laksa version, some are sourish, some creamy and some even spicy with lots of herbs.

Different from other laksa, Laksa Johor used spaghetti instead of the normal thick rice noodles.Typical characteristics of Johorean this Laksa Johor include generous amount of coconut milk and loads of fresh herbs (ulam) and spices. Basil Leaf is one of the herbs that made a distinct flavor in this Laksa. So let's see how I made my Laksa Johor.

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ABOUT ME - THE LANDLORD

A HR Practitioner by profession, a mother of four lovely daughter and a son, a sister of 5 siblings,and an ordinary person with strong passion in cooking.I welcome all of you to my kitchen and share the cooking experience together. My hope is to inspire working mum and teens to get in the kitchen. It is a good therapy for bonding good relationship between moms and daugther. HAPPY COOKING and enjoy the JOY and PLEASURE of being your home CHEF.